Duliński, R., Stodolak, B., Byczyński, Ł., Poreda, A., Starzyńska-Janiszewska, A., & Żyła, K. (2017). Solid-State Fermentation Reduces Phytic Acid Level, Improves the Profile of Myo-Inositol Phosphates and Enhances the Availability of Selected Minerals in Flaxseed Oil Cake. Food Technol Biotechnol.

Duliński, Robert, Bożena Stodolak, Łukasz Byczyński, Aleksander Poreda, Anna Starzyńska-Janiszewska, a Krzysztof Żyła. "Solid-State Fermentation Reduces Phytic Acid Level, Improves the Profile of Myo-Inositol Phosphates and Enhances the Availability of Selected Minerals in Flaxseed Oil Cake." Food Technol Biotechnol 2017.

Duliński, Robert, et al. "Solid-State Fermentation Reduces Phytic Acid Level, Improves the Profile of Myo-Inositol Phosphates and Enhances the Availability of Selected Minerals in Flaxseed Oil Cake." Food Technol Biotechnol 2017.